Scrambled eggs with tomato

Scrambled eggs with tomato

Introduction:

Production steps:

Step 1: cross the tomato surface

Step 2: cook in boiling water until the epidermis falls off slightly. Pick it up and put it in cold water to peel off the epidermis easily. Finally, dice the tomato and set aside

Step 3: 2 eggs with half a spoonful of soy sauce, then break up the eggs, and finally add 1 tablespoon of water

Step 4: heat the oil in the pan, heat the oil, lower the fire, lay the eggs, and stir fry slowly until there is still a little egg paste on the surface of the eggs, turn off the fire, stir fry the eggs, pick them up and set them aside

Step 5: dice the tomato, heat the oil in the pan, heat the garlic slices in the oil and saute until fragrant, add the tomato and stir fry

Step 6: stir fry for about 1 minute, add 1 tbsp sugar and half tbsp soy sauce

Step 7: stir fry until the tomatoes are soft (as shown in the picture), then add the scrambled eggs and stir fry for another 10 seconds

Step 8: Sprinkle with scallions and serve

Materials required:

Tomatoes: 4

Eggs: 2

Garlic slices: 2 slices

Scallion: right amount

Soy sauce: moderate

Sugar: right amount

Oil: right amount

Note: 1. After the tomato is fished out from the hot water, put it into cold water immediately. The skin can be peeled off easily, but it is not hot. 2. Add soy sauce to the egg, and the egg tastes more fragrant. Add a little water to make the egg more tender and smooth. 3. Add soy sauce instead of salt to make the tomato more flavorful when frying the tomato. 4. Scrambled eggs should not be fried until the egg is dry, and the dried egg will be too hot Old, you can turn off the heat if you hang some egg paste, and you can make the eggs well cooked with the remaining temperature, not to mention stir fry them with tomatoes for a while

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: light